English Toffee
This has gotta be one of my all time favorite sweets. You can pour the hot toffee over toasted nuts of choice and spread melted chocolate on top for a decadent holiday treat anytime of the year.
Ingredients
2 cups butter
2 cups sugar
1/2 cup corn syrup
1 tbsp vanilla
2 cups semi sweet chocolate, optional
Instructions
1
Line a baking sheet (one with edges) with aluminum foil. Lightly spray the foil with vegetable spray and set aside until ready to use.
2
Gently heat a heavy bottom sauce pan with the butter in it. Let the butter melt completely slowly.
3
Add the corn syrup and sugar. Using a wooden spoon carefully stir the mixture together.
4
Allow the sugar mixture to come to a boil and continue boiling until it reaches about 300 degree’s. The mixture will be the color of a brown paper grocery bag.
5
Once the sugar mixture has reached about 300 degree’s or the desired color, add in the vanilla and stir carefully. Pour the toffee onto the prepared baking sheet. Be careful not to scrap the pan clean, whereas, this may cause your toffee to turn to sugar. If you must scrap the pan clean, scrap the leftovers onto a separate baking sheet.
6
Using hot pads, carefully tilt the baking sheet from side to side and encourage the toffee mixture to spread out.
7
If coating with chocolate, let the caramel cool for about 10 minutes, and sprinkle the semi sweet chocolate chips over the top of the toffee. The residual heat from the toffee after a couple of minutes should cause the chocolate chips to melt to the point where you could use an offset spatula or the backside of a large spoon and spread the chocolate over the top of the toffee.
8
Once the chocolate has been spread, simply let the toffee cool and the chocolate set for a few hours (optional). Once cooled, break it into pieces and place it in an airtight container. Serve and Enjoy!
Tags:
chefbryan
